Yes, that’s what I like to think about tradition, and so here I bring you my very favorite, traditional Middle-Eastern Classic flavor combination. This one marries Rose and Pistachios and the result is truly heavenly. You have to taste it to experience it, take my word for it.

In this recipe, I have made generous use of edible dried rose petals (local Indian roses), rose water, and pistachios. I have used the creaming method for butter and sugar. In addition, the recipe uses a good amount of yogurt. The result is right in front of you (in the picture below). Just look at the texture and crumb of the cake! The phrase Melt-in-your-mouth is an understatement, trust me!

Here’s what you need:

200 gm of flour
1½ tsp of baking powder
150 gm of butter
150 gm of sugar
2 tsp of rose water
175 ml of yogurt
3 eggs
¾ cup of coarsely ground pistachios
¼ cup of dried edible rose petals

For the frosting:

2 cups of icing sugar
2 to 3 tbsp of milk
2 to 3 tbsp of rose water
¼ cup of ground pistachios
3 tbsp of edible rose petals

How to make it:

Preheat the oven to 180° C. Line an 8-inch 2 inch deep baking tin.
Cream the butter and sugar with rose water till it is pale, fluffy, and light.

Add in the eggs one at a time and beat well after each addition.

Add the flour and yogurt alternatively in 2-3 batches and fold with a spatula or spoon gently and thoroughly.

Fold in the ground pistachios and rose petals.

Pour in the baking tin. (I wanted to make some cupcakes as well so I made 6 cupcakes and the remaining batter was enough to give me a 1.5 inch high 6-inch cake).

Bake for 35-40 minutes or till done (doneness will be indicated by a skewer or toothpick coming out clean when it is inserted in the middle of the cake).

I made a medium sized cake as well as 6 cupcakes with this batter. My cake and cupcakes went in the oven together. The cupcakes were done in 20 minutes and the cake was done in 25 minutes.

To Make The Rose-Pistachio Glaze:

Add milk and rose water (1 tbsp at a time only) into the sifted icing sugar and mix till you get a thick pourable glaze. There is a picture below that should give you an idea about the consistency you should aim to achieve.

Add the pistachios and rose petals and give it a mix.

This is what you are looking for (below).

Important Note: Don’t keep this glaze for very long as it will develop dry skin because of the icing sugar. So it’s best to make this glaze just before you intend to frost your cake.

Pour this glaze on your cake and cupcakes and garnish with some more pistachio and rose petals like I did!

So what are you waiting for? Grab your prettiest apron and a whisk, put on your favorite song, and start creating the magic!! Do share your experience of this post and recipe and your views and opinions! I would love to hear them.

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